October 11, 2015

Stuffed Brinjal (Eggplant) Curry

This stuffed brinjal (Eggplant) fry is the ever tempting and mouth watering side dish for any type of south Indian meals and also to Indian bread varieties. It tastes heavenly to have with simple curd rice too. It is a holiday special recipe of our family...



CLICK HERE TO SEE EGGPLANT TANGY PICKLE

BRINJALS WITH CREAM OF ONION, MASHED AND 

GRILLED EGGPLANT GRAVY, SPICY AND HOT 

BRINJAL MASALA GRAVY

pre time: 15 mins

cooking time: 15 to 20 mins

serves: 4  

Ingredients for making Stuffed Brinjal:

 

Small size Brinjals – ½ kilogram

Curd 2 tb spoon

Cumin seeds

Curry leaves

Oil 2 tb spoon 




For Stuffing:

Dhania 1 cup

Bengal gram ½ cup

Red chillies 7

Roast the above three items with 2 tea spoons of oil and powder them with required salt and keep aside.



Method for making Stuffed Brinjal:

 

Wash the brinjals and wipe them to make dry. Remove the stems. Slit them into four from the stem side, but don’t cut the other end fully. Stuff each brinjal with the masala powder.


 











Heat the Pan with 2tb spoon of oil. Add cumin seeds. After it splutters gently place the stuffed brinjals into the pan. Add 2 tb spoon of thick curd, turmeric powder and mix them well slowly.


 















Sprinkle 1/2 cup of water and close the pan with a lid and keep the stove in the low flame. Every ten minutes open the lid and stir them. When the brinjal becomes soft, fried and coated well with the masala, It is ready.

 

 

Note:

After adding the cumin seeds, add chopped onions and tomatoes with some garam masala powder and fry well. Then proceed with the same method for using this as the side dish for Pulao and Rotis.

 

 




SHARE THIS POST   

0 Comments
Comments